Neapolitan Cheesecake Recipe

Neapolitan Cheesecake Recipe photo by Taste of Home

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As a child, I loved Neapolitan ice cream. I thought it would be fun to create a cheesecake with the same flavors. This smooth, creamy layered beauty is the result. Each layer is just rich with flavor.—Sue Gronholz, Beaver Dam, Wisconsin

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Neapolitan Cheesecake Recipe

Prep: 45 min. Bake: 65 min. + chilling

Yield: 12 Servings

45 65 110

Ingredients

1 cup cream-filled chocolate sandwich cookie crumbs
3 tablespoons sugar
3 tablespoons butter, melted
FILLING:
4 packages (8 ounces each) cream cheese, softened
1-1/3 cups sugar
2 tablespoons all-purpose flour
2 tablespoons heavy whipping cream
1 teaspoon vanilla extract
1/2 teaspoon almond extract
4 eggs, lightly beaten
3/4 cup semisweet chocolate chips
1 cup fresh strawberries, hulled
1 to 2 drops red food coloring, optional
1/4 cup seedless strawberry jam, warmed
Sliced fresh strawberries and sweetened whipped cream

Directions

Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
In a small bowl, combine the cookie crumbs, sugar and butter. Press onto the bottom of pan; set aside.
In a large bowl, beat cream cheese and sugar until smooth. Beat in the flour, cream and extracts. Add eggs; beat on low speed just until combined. Divide batter into thirds.
In a microwave, melt chocolate chips; cool to room temperature. Stir melted chocolate into one portion of batter; pour over crust. In a food processor, puree strawberries. Add pureed strawberries and food coloring if desired to another portion; gently spread over chocolate layer. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
Bake at 325° for 40 minutes or until center is just set and top appears dull. Gently spread remaining batter over top. Bake for 25-30 minutes or until top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
Remove sides of pan. Drizzle jam over cheesecake; garnish with strawberries and whipped cream. Yield: 12 servings.

Nutritional Facts 1 slice (calculated without garnishes) equals 563 calories, 38 g fat (22 g saturated fat), 167 mg cholesterol, 340 mg sodium, 49 g carbohydrate, 1 g fiber, 10 g protein.

Originally published as Neapolitan Cheesecake in The Taste of Home Cookbook , p7